Ingredients: fresh basil, garlic, toasted pine nuts, parmesan cheese, sea salt, pepper (opt), and extra virgin olive oil.
I usually make fresh, homemade pesto about twice a year. I make a fairly large batch, divide it into small containers, and freeze all of them except for the one I’m currently using. This way, I alway have pesto on hand when I want it. There’s something about fresh, homemade pesto that’s just like the jingle for Pringles, “Once you pop, you can’t stop.” Once I taste fresh pesto, I simply can’t get enough of it and I find myself attempting to come up with creative ways to eat it with all of my meals. The unmistakable smell and flavor of basil, combined with the warm welcome of toasted pine nuts, the spicy tang of garlic, the one-of-a-kind nutty flavor of parmesan cheese, and the richness of good olive oil with just the right amount of sea salt, are exactly what makes pesto so damn irresistible.
James
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